In a saucepan combine vinegar water honey and salt. Warm gently until the honey dissolves fully. Do not boil.
Pour the hot brine over the garlic making sure everything is fully submerged. Tap the jar gently to release air bubbles.
Let cool then seal and refrigerate.
Wait at least 7 days before eating. Flavor improves over 2 to 3 weeks.
Storage
Keep refrigerated. This is a fridge pickle and not shelf stable.
What you get
Crisp garlic
Golden honey vinegar brine
Balanced sweet heat
No refined sugar
